Brimstone butterfly

Ingredients for 1 servings:

• 4 eggs
• 125 g sugar, fine
• 75 g flour
• 50 g cornstarch
• 1 bag of jelly of your choice
• 150 g sugar
• 650 g whipped cream
• 100 g double cream cheese
• 4 tbsp lemon juice
• 2 packets of vanilla sugar
• 1 pack of confectionery (Mikado chocolate sticks)
• 2 lemons or limes, sliced, for garnish
• n. B. Pistachios, chopped, for decoration
• ¼ liter of water

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 12 hours; Total time approx. 13 hours 15 minutes

Beat the egg whites until stiff. Gradually add the sugar and continue beating until the egg whites are stiff and creamy. Add the egg yolks to the egg whites and mix briefly (do not overbeat, or the egg whites will lose their fluffiness and the air beaten in will escape, making the sponge cake flat and tough during baking). Sift the flour and cornstarch powder into the foamy egg mixture and fold in loosely with a rubber spatula (again, do not beat too vigorously so that plenty of air remains in the mixture). Pour the sponge cake batter into a springform pan lined with baking paper. Bake in a preheated oven at 160°C for approx. 40-45 minutes, then let cool. Mix the jelly and 1/4 l cold water in a small saucepan and let it sit for approx. 5 minutes. Stir in 100 g of sugar. Heat while stirring (do not boil!) until everything is dissolved. Let cool. Chill for about 50 minutes, until the jelly begins to set. Whip 500g of cream until stiff. Mix together the cream cheese, lemon juice, 50g sugar, and 1 sachet of vanilla sugar. Gradually stir in the jelly. Fold in the cream. Place a cake ring (about 8cm high) around the cake base. Spread the cream on top and chill overnight. Whip 150g of cream until stiff, sprinkling in 1 sachet of vanilla sugar. For the butterfly, cut the cake in half vertically and place the rounded pieces together on a large platter. In the middle, push 3 Mikado sticks side by side through the cream cheese mixture, then decorate the butterfly body with cream. Stick 2 Mikado sticks into the cake as antennae. Finish decorating the butterfly as desired with the remaining cream, lemon and/or lime slices, and pistachios. Note: This cake tastes light and fresh, perfect for spring or summer. You can also make the butterfly decoration version with any round cake.